The long-hots version of the Philadelphia roast pork is the build that swaps a bitter green for raw chile heat, and the swap changes the whole register of the sandwich. The base is the same slow-roasted pork shoulder, garlic-and-fennel seasoned, sliced thin and piled on a long Italian roll with provolone. What goes on with it here is fried long hot peppers: thin, finger-length Italian frying chiles, blistered in oil until they go soft and slick and their heat turns deep and rounded rather than sharp. That fried-pepper heat is the defining element. Where the broccoli-rabe build leans on bitterness as the counterweight to the rich pork, this one leans on capsaicin, and the pepper oil that comes off the chiles becomes part of the sauce that soaks the bread.
The craft is in the frying and the balance. The long hots are cooked in hot oil until the skins char and slump and the flesh goes tender, which both mellows and concentrates the heat, and they are left in long pieces so each bite gets a stripe of pepper rather than a uniform burn. They are dressed onto the meat still glistening, so their oil joins the pork's pan juices and the half-melted provolone into a single slick that the roll has to absorb. The pork itself is roasted until it shreds and sliced so it stays pliable in the pile. Provolone is the standard cheese here, often the sharp aged style, set against the hot meat so it binds the load. The roll is the Philadelphia long roll, tender inside with a crust strong enough to carry a wet, oily, spicy filling to the hand without folding. The result is a sandwich where the heat builds across bites rather than hitting all at once, which is the point of frying the chiles rather than slicing them raw.
The variations are the rest of the Philadelphia roast pork family. The canonical build trades the long hots for garlicky broccoli rabe and bitterness; the spinach version goes milder and sweeter. Both of those deserve their own articles rather than being crowded in here, as do the cheesesteak the roast pork is always compared against and the pepper steak that runs the same fried long hots over griddled beef instead of roasted pork.